pastry

Fruit Pastries

Posted on by Ang Anderson

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Alright, I have to admit that Saturday mornings are by far my very most favorite morning of the entire week. Especially when we do not have to be anywhere. It’s just our little family of four, sleeping in and then enjoying a delightful breakfast. Slow. Leisurely. Relaxing. Totally enjoyable. Totally delightful. The best mornings EVER! This is mostly because we are together. All of us. No one is rushing off to work or school. And we have the morning completly at our leisure. To sip coffee. Shop online. Visit with each other. (With kids in activities, a free Saturday morning is a rarity – especially in the winter with two hockey players! We cherish DEEPLY.)

It is on these mornings that I like to make something special for breakfast. It could be pancakes or french toast. Or it could be something a bit more exquisite. These chocolate pastries come to mind, using our dear friend puff pastry. (puff pastry = easy and yummy) But I have also made these delectable pastries with fruit filling, rather than Nutella, and they are (almost) equally as thrilling. My son would disagree because he is a Nutella Lover with capital letters. It’s his most favorite food that comes in a jar. I am pretty sure he would eat it for all of his meals if he could. Sadly (for him), his mother would not let that happen. Never. Ever. She can be a bit of a nazi with food and sleep but also highly believes in everything in moderation and Leisurely Saturday Morning Breakfasts are at the top of her list of high priority items.

So, here is the deal, you make these but you just substitute your favorite fruit pie filling in place of the Nutella. I’m hoping I had most of you at “puff pastry”. After all, you are my people! 🙂

And if you are feeling like chocolate, well, by all means use the chocolate recipe! It will rock your Saturday too.

I also feel the need to provide photos for those visual folks {like me}

Sweet fruit pastries straight out of the oven – before being decorated with gorgeous glaze.

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and here they are with some lovely glaze drizzled across them…

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There is some seriously flakiness going on here! (are you salivating yet?)

and here is a sneak peek inside the scrumptious fruit pastry…

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Now, go and make these for your clan! They will love you for it.

Even more than they already do! Here is the recipe for Fruit Pastries. Cheers to Saturday mornings!!

Also…it’s like the 10th month of winter over here in good old Minnesota. And it’s only Tuesday. But I’m already wishing it were Saturday. {sigh}

I also wanted to give you time to get the ingredients that you’ll need for your Leisurely Saturday Morning Breakfast! 😉

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Christmas Kringler

Posted on by Ang Anderson

So, the holidays have come and gone.  I should have posted this recipe a month ago BEFORE the holidays.  But, you see, I am just not always that on top of things.  Alas, the time must be right because this is when this post is taking place.  Now.  When I can think clearly and reflect on the wondrous creation that is Christmas Kringler, with nary a thought of gift wrapping or cookie baking to be found in my over-stimulated brain.

Kringler is a Scandinavian pastry and is, hands down, my all time favorite thing in the whole wide world.  It holds deep childhood memories for me, as it was tradition for my own dear mom to grace us with this delightful confection on Christmas morning.  My grandma made it for my mom, and my great-grandmother made it for my grandma.  I’m not exactly sure where the legacy begins.  I just know I love it and never want it to end.  So, I continue the legacy with my sweet family.  Kringler also contains the very same almond extract that always makes my heart go pitter-patter.  Oh almond extract!  Divine.  Delightful.  And did I mention that it’s IN the Kringler?  AND in the frosting?   Be still, my beating heart.  Without further ado, I introduce you to the renowned and glorious Christmas Kringler.

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Read through all directions before beginning, as there are three parts to the process.

But don’t be afraid.  It’s all very basic.  And DIVINE.

Kringler Recipe

 

 

 

I like to enlist my husband to help with the mixing in of the eggs (one at a time) portion.  It gives him the satisfaction of helping and saves my arm from the heavy stirring.

I have also used milk when I did not have any cream and it works just fine for the frosting.

We even shared this with friends once as dessert.  Although, usually it holds its sacred spot of December 25th.

I invite you to try this recipe and if it feels right, to add it to your Christmas morning tradition.

Happy 2014!

P.S.  If you get the urge for Kringler throughout the year, try these Almond Meltaway Cookies.

Chocolate Pastry Bliss

Posted on by Ang Anderson

Lately, I have been reminiscing about France which gave me a serious craving for chocolate pastries.  I assure you there will be future posts of French memories.  For now, I must focus on the chocolate and the pastry.  The daydreaming begins…

A dark-haired woman sits at an outdoor cafe in Paris, sipping a cup of espresso.

A handsome French waiter approaches:  “Pain au chocolat, Mademoiselle?” 

Skinny, beautiful American woman replies:  “Oui, Monsieur!  Merci beaucoup!” in her best French accent (which is actually quite terrible in real life but in the fantasy it is perfect!)

(And yes, this is my daydream and I get to be beautiful and skinny in it!)

Woman experiences BLISS. True, unabashed BLISS.  She hears an orchestra playing music.  She considers running off with handsome French waiter.  But first, she must consume pastry. 

Where was I?  *wipes drool off chin* Oh yes!  Pain au chocolat is a pastry of delectable measure.  Similar to the croissant in its genetic makeup and filled with chocolate, there is nothing painful about it.  The ‘pain’ is simply French for bread.

In honor of the chocolate pastry and to satisfy my ever-growing desires, I made Nutella Turnovers this past weekend.  Which, mind you, are not exactly the same as what I enjoyed in Paris.  But they are certainly excellent imposters.  They were irresistible!  I cannot possibly tell you the number of pastries I consumed.  I cannot tell you because (a) I truly do not know how many and because (b) I don’t want you to think I am total loser with no self control.

I do know this.  It was more than one.  And less than eight.  (I know!!  Terrible.)  I had some help with the devouring process in the form of my husband and some dinner guests.  (Thank goodness!)

I might not be able to make these again.  They pulled me to them like a high powered magnet.  I cut one turnover in half, willing myself to be good.  It melted in my mouth.  Bliss.  Twenty minutes later, I had to go back for the other half.  And so the dance began with the Nutella Turnover leading the ENTIRE time.  Yes, my jeans are a little tight this week. I’m blaming it on PMS.

The creation of these turnovers was so simple.  They require six ingredients and I can guarantee you already have at least four in your kitchen.  You could easily substitute one tablespoon of a fruit pie filling in for the Nutella.  (Hmmm… Fruit or Chocolate?  Although the fruit would make it healthy…Right?)  I might do cherry or apple turnovers next time.  That is IF I let myself make them again.  There will have to be guests.  And self-control.

Like any good recipe, I stumbled upon this one purely by accident.  I happened to notice that The Pioneer Woman (I have mentioned her before and if you have not yet had a chance to check out her site, I highly encourage you to do so!) had a list of sites she likes and the first one was bell’alimento.  I’ll be going back to try more of Paula’s recipes.  Her photographs alone are divine.

bell’alimento’s Nutella Turnover Recipe with Divine Photographs

These turnovers would make a great addition to a brunch or breakfast event!   I hope you have a chance to try them and experience the bliss for yourself.  I’m going to get on my treadmill now.  Bon Appétit!

Printable Nutella Turnover Recipe